Pratique du Shadowing: MasterChef Season 5 Heated Moments Part 1 - Apprendre l'anglais à l'oral avec la vidéo
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535 phrases
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1
Guys, just over 15 minutes left.
2
Look at the Astro Station.
3
Does she cook like that at home?
4
This is not going to apply.
5
This is disgusting.
6
This is not how you work in restaurants.
7
Everyone, listen up a second.
8
We're not going to tolerate disgusting working conditions.
9
This is a kitchen.
10
We have sanitary standards.
11
This is dangerous.
12
You're gonna fall, you're gonna hurt yourself, you're gonna hurt me, and I'm just not gonna tolerate it.
13
Here we go.
14
I'm going home.
15
Back to my four children, the New Orleans.
16
Take this as a warning, because if you were in my kitchen, you'd be taking a taxi home.
17
Wow, I'm embarrassed, but all I know is that right now, Astrid, you've got to focus.
18
Thought they had people that cleaned.
19
Corey, let's go.
20
Here we have fried chicken with sautéed spinach with a potato souffle and a Parmesan crisp.
21
It's a play on the souffle.
22
There's a golden rule in cooking, you never play with a souffle.
23
Yes, Chef.
24
Man.
25
Wow.
26
How did you cook the chicken?
27
Deep fried it at about 350 for 10 minutes or so, a little bit over, probably.
28
Man.
29
Here's the thing.
30
I mean, if there's one staple across the country, it's fried chicken.
31
Yeah.
32
Well, your stuff.
33
So this stuff should be done with your eyes closed.
34
I broke the plate.
35
My apologies.
36
The dish was broken way before that.
37
Thank you.
38
Man.
39
Chandis.
40
Please bring us your dish.
41
What's this dish called?
42
This is a rusty stack with spinach, shrimp, and mint.
43
A rusty stack?
44
It's potato pancakes, essentially.
45
You know, the shrimp, they're cooked fine.
46
But you know one of the worst offenses in the MasterChef kitchen?
47
No. Serve us raw potatoes. Have a bite. Is it raw?
48
It is raw. And look.
49
Wow.
50
You've got a mixer on your thigh.
51
That's dedication right there.
52
Thank you.
53
45 minutes to go.
54
Elizabeth, what are you making?
55
I'm making a strawberry balsamic cake with a honey mascarpone icing in between.
56
I'm calling it a strawberry tall cake.
57
Who's going to screw up tonight?
58
Why Leslie?
59
Because he's, because he likes to flap his jaws and not cook so much.
60
So he talks too much.
61
Talks too much.
62
Good luck.
63
Thank you so much.
64
Perfect.
65
60 minutes gone.
66
You've now got 30 minutes to go.
67
I've never said anything to you, Elizabeth, never once.
68
You want to get ugly?
69
Let's get ugly.
70
You don't know where the hell I've been.
71
You live in Malibu.
72
Oh.
73
You want to know why I live in Malibu, sweetheart?
74
It's because I worked my ass off.
75
You know what work is, OK?
76
Shh, please stop yelling at me.
77
No, no. I got where I got because I work.
78
Ugh.
79
I know.
80
Oh, I worked so hard to get where I am?
81
Obviously, your wife works, and you don't.
82
Don't want your to me about where I live.
83
Figure out how I got there.
84
Earmuffs.
85
I work.
86
You want drama, I'll give it to you.
87
You ain't seen yet.
88
Leslie?
89
Yes, sir?
90
I've never even spoke to this girl, and they say all I do is talk, talk, talk.
91
Because I talk to other people and I don't talk to them, they're jealous.
92
Here's the thing.
93
The oldest, one of the most mature, start showing it.
94
I apologize.
95
Pull this back.
96
I'm sorry.
97
I'm sorry.
98
Apology accepted.
99
The two worst dishes belong to...
100
Cutter and Astrid.
101
Time to taste them both and then decide which one will be going home.
102
Cutter, you're shaking your head.
103
I ain't got a lot of shit.
104
The first time I've ever tried something like this, man, I thought I did damn good on it.
105
Step up.
106
Show me what you got.
107
I did a play on a cappuccino with a coffee pudding
108
and a vanilla whipped cream and some caramel and cinnamon on top.
109
Do you know what hurts me?
110
A proper kick in the .
111
You stuck a MasterChef logo.
112
I'm trying to honor the show, sir.
113
Serious?
114
Yes, Chef.
115
So you got the pastry cream there?
116
Whipped cream whipped cream on top underneath that you've got what and I've got caramel and cinnamon
117
Come on honestly
118
To anyone it doesn't look like a dessert
119
Roger that Do you know what Biscotti stands for no idea sir beast means twice Cotti means cooked
120
So I flipped it.
121
Now, you would normally, you would cut these and then individually bake them again, the whole concept of biscotti.
122
And that brings me to my point for the entire room.
123
This is the MasterChef kitchen.
124
Dishes have standards.
125
We're here to distinguish who has a future in this kitchen and who doesn't.
126
Yes, sir.
127
Thanks, Carter.
128
Astrid, let's go, please.
129
Describe your dish.
130
Lemon tart with lavender.
131
That's raw, right?
132
I imagine so.
133
You imagine so.
134
If something's not cooked, what do you do?
135
You don't serve it.
136
Leave it in the oven.
137
I'm struggling to understand where we can go with you, because I don't think there's much potential.
138
I've never seen it like that.
139
This tiny little corner looks cooked, so...
140
I know that pastry might not be your strength, but to win the competition, you need to be able to come in and understand,
141
whether it's dessert or fish, how to still step up and make it happen.
142
Absolutely.
143
A magical meatloaf.
144
There's an art to it, right?
145
Exactly.
146
I mean, it can't be a giant meatball.
147
It can't be a hamburger formed into a square.
148
It's got to be its own thing.
149
What would you do?
150
So I would do something modern.
151
I would line my malt with the bacon.
152
The actual mixture of the meatloaf, pork, beef, veal.
153
I love adding roasted mushrooms and also some garlic that's been toasted off and breadcrumbs, but just enough to bind it.
154
I don't want a super heavy, dense meatloaf.
155
What do you think the biggest mistake that these home cooks will make with a meatloaf tonight?
156
If they don't taste the seasoning of the pate before they start cooking, i .e., make your blend.
157
Get your seasoning in there, and then fry off a small amount before you bake it.
158
And then adjust accordingly.
159
And then adjust accordingly, because you cannot season the meatloaf after it's been cooked.
160
Okay, Stephanie, how's it coming?
161
You excited?
162
Yeah, everything's going well.
163
Couscous.
164
Couscous, wow, that's interesting.
165
I've never seen that with meatloaf.
166
That's a blue cheese cream sauce.
167
What are you doing with that?
168
Putting it on top of my lamb meatloaf.
169
Wait, that's very nontraditional.
170
Have you ever made this before?
171
No. Are you out of your mind?
172
I might be, but you know, I'm trying to win.
173
So you got to be a little out of your mind.
174
Do you want to go home?
175
I wanted you to taste my food.
176
I didn't want to be up there looking pretty.
177
I'm not just a pretty face.
178
I am here to win this competition and show America what I'm about, which is cooking.
179
This is kind of new, this particular combo, but higher risk, higher the reward.
180
Stephanie, please.
181
So describe the dish, please.
182
It's an herbed lamb meatloaf.
183
It has couscous, pepper ribbons, and a blue cheese cream sauce.
184
Blue cheese and couscous, that classic combo.
185
Wow.
186
Yeah.
187
Sorry.
188
There's no way on earth I can swallow that.
189
Very dry combination.
190
I've got lots of chili flakes.
191
Blue cheese and chili, couscous and lamb.
192
Where are you going on this?
193
Well, I took a risk, and, um, no. You don't like it, but.
194
H -O -M -E.
195
That's where you should be heading.
196
You don't put cheese sauce with a meatloaf.
197
You don't serve couscous with meatloaf, and you've got this one so wrong.
198
I cannot tell you enough.
199
Seriously disappointing.
200
Thank you.
201
Next up, please, Whitney.
202
I glance over at Whitney's dish, and it looks pretty pedestrian, honestly.
203
Didn't look like there was a whole lot going on with her plate.
204
So tell me exactly what we have here.
205
Caribbean, Asian, fusion -style meatloaf.
206
I use some lemongrass, soy, some garlic and ginger.
207
And also I have sweet potato mash and green beans.
208
The issue I'm having is the meatloaf itself has the mushrooms going through it and these other things, but it doesn't really taste like anything.
209
And I'm getting the sweet potato and then that sweet glaze, and it's just like honey and the mango.
210
That's all I really get.
211
It could be like a weird meat dessert creation somehow.
212
I can't think of anything worse to go in a meatloaf lemongrass and mango with a sauce.
213
The meat is dry.
214
It's way overcooked.
215
It's bland.
216
You know, you brought it up.
217
The first thing that came to mind for me was a TV dinner.
218
But unfortunately, you've taken a TV dinner and turned it into a TV disaster.
219
My apologies.
220
To the meatloaf.
221
Next up, Dan Wu, please.
222
Thank you.
223
I think the plate looks beautiful.
224
There are some great colors on it.
225
I'm actually pretty confident.
226
Soto, describe that, please.
227
It's round veal, pork and short ribs, some carrots, onions, shiitakes, and then I've got a quick kimchi of Brussels sprouts,
228
Swiss chard and bok choy. That is absolutely disgusting.
229
The blend is way too wet.
230
Not a big fan of raw Brussels sprouts.
231
That is one of the worst meatloaves I've ever eaten.
232
Well, the red team's food, you can see that it's raw, not even cooked.
233
I don't know what else to say other than it's horrible.
234
That's not cooked.
235
That is not cooked.
236
Victoria, they're not done.
237
They're not.
238
No. I can't blur for the red team.
239
I mean, just look at the meat.
240
It's raw.
241
Hey, red team, get your ass over here.
242
All of you!
243
Look, they're raw.
244
This is, like, my worst nightmare.
245
And as team captain, I know I'm screwed.
246
Team captain, my ass.
247
Raw pork to these guys?
248
Are you kidding me?
249
We are in big trouble.
250
As far as I'm concerned, if we serve these troops raw pork, we should all go home.
251
Look at the respect you've got for the soldiers.
252
Get your together.
253
Hey, hey, guys, I'm going to stop you here.
254
Get a grip.
255
Butterfly the pork.
256
Yes, Chef.
257
Look at Cutter.
258
Great idea.
259
Butterfly it.
260
That's a faster cook over time.
261
Come on.
262
Woo!
263
Yeah.
264
Woo!
265
Daniel chose to stay the cook.
266
Could you imagine if he goes home?
267
Oh, yeah.
268
It doesn't look too comfortable right now.
269
Stephanie, how are you feeling?
270
I'm feeling good right now.
271
What's your twist on this one?
272
I'm throwing some pecans in the crust.
273
Have you done that before?
274
I've never even made a blueberry pie.
275
They take minimum 50 minutes to cook.
276
That means you have to get this in the oven in the next 10.
277
I got it under control.
278
Stephanie, please, describe the pie.
279
It's a blueberry pie with brandy and cinnamon, and it's pecan crusted at the bottom, and then it's regular lattice and pecan crust on the top.
280
Why so many pecans?
281
I know you're going to taste a lot of blueberry pie today, so I wanted to just make it different and for it to stand out.
282
The pastry's crumbling like mad.
283
I'm struggling.
284
It's almost falling apart.
285
I've never made a blueberry pie before.
286
The pastry's undercooked, so it's doughy on the bottom.
287
But the big issue for me is that it is so sweet, I wouldn't go near a second mouthful.
288
I think the only person in here tonight that would like that pie would be Elise.
289
You think this is better than Elise's?
290
Considering that Elise is a baker, I think it is.
291
Thank you.
292
Thanks. Is anybody in?
293
I'm screwed.
294
I have to start over.
295
I'm remaking my dough because I forgot to add eggs to it.
296
I have to start over all over right now, and I don't have any yeast.
297
Elise, did you grab any extra yeast?
298
No, I'm sorry.
299
I only got the two.
300
Francis Biondi, did you grab any extra yeast?
301
No. Do you have any extra yeast?
302
One packet, two packets?
303
I'm seeing you.
304
I'm basically shouting down the line to anybody that might have yeast and no one will give me anything.
305
Did you grab any extra yeast?
306
Nope.
307
Even if I had yeast, it's highly unlikely that I'd give it to Courtney.
308
Do you have any extra yeast?
309
No, no more yeast.
310
I see Courtney running around like a fool, and all I can really think is, my plan's working.
311
Goodbye, Courtney.
312
Do you have any extra yeast?
313
Sorry, honey.
314
Um, I'm .
315
Okay, Francis.
316
You have the whole kitchen in here.
317
Do you have any extra yeast?
318
I love you.
319
Thank you.
320
Honestly, Francis, what the hell?
321
You just messed with my plan right now.
322
No kissing Scottish Francis.
323
I'm so grateful.
324
You better rise.
325
Courtney, let's go.
326
If you forget the most important ingredient for donuts, then you're kind of stupid and you should go home.
327
I want to get that girl out of here.
328
First of all, no heels.
329
I had to do a lot of running today.
330
Right, let's go look.
331
Wow.
332
So what have we got in there?
333
A raspberry frosted donut and a chai glaze on the other.
334
Mm -hmm.
335
The dough, aerated, nice and crispy on the outside.
336
They're salty.
337
No, it's seriously salty.
338
Ah.
339
Please tell me you didn't put salt in in place of sugar.
340
That is a mistake.
341
I did not purposely put more salt in there.
342
I can tell you it tastes weird.
343
Yes.
344
It's like you've lost your heels.
345
You've lost your mojo.
346
You've peaked.
347
You won the last dessert challenge.
348
Mm -hmm.
349
Is that you now on the descent?
350
No. I did hit a large bump.
351
I picked everything up and kept going, and I didn't give up.
352
It sounds like you're sliding down the aerial faster than you got up there.
353
What a shame.
354
I'm sorry, chef.
355
The actual donut, the dough itself, I think, is a little firm.
356
It's not that light, fluffy kind of donut.
357
The technique is just not what it needs to be.
358
What's this topping?
359
A raspberry and blood orange icing.
360
How did you let the salt slip?
361
It had to have happened when I was just rushing to get the second batch of dough.
362
It's hard for me to love these donuts.
363
It's hard for me to even like them.
364
I'm sorry, Chef.
365
Clearly, her Little Miss Perfect streak has been broken because her donuts taste like .
366
The next donuts we'd like to taste, please step forward, Cutter.
367
All right, Cutter, let's take a look.
368
What are they?
369
I made a chocolate peanut butter donut and a white chocolate and strawberry donut.
370
Small and uneven, and your chocolate glazing is broke.
371
What's the filling?
372
Uh, dark chocolate and peanut butter.
373
Dark chocolate and peanut butter?
374
All right, let's see.
375
Oh, no filling.
376
What happened?
377
I don't know.
378
I thought I had it all the way in there.
379
I squeezed the bag.
380
Is that like a...
381
Was that part of your imagination, the filling, or did it actually happen?
382
No filling again.
383
I mean, I have no excuses.
384
You certainly don't.
385
I mean, especially for the fact that you come here and you tell me you're going to give me a filled donut.
386
I don't even know what this is.
387
Yeah.
388
Right on.
389
So, a bunch of technical errors.
390
On the flavor, they're not, you know, they're not terrible, not the worst donut.
391
Yeah, I thought my peanut butter was pretty awesome.
392
It sucks.
393
Yeah, it does suck.
394
Desserts, man.
395
I might be worried.
396
I hear you.
397
I am.
398
OK, Leslie.
399
I do not want to be on Leslie's team.
400
He does not know how to communicate with people.
401
Tyron.
402
Ron.
403
Tyran.
404
I'm sorry.
405
I apologize.
406
I apologize.
407
I'm sorry.
408
And of course, I get picked to be on Leslie's team.
409
Francis L.
410
Right.
411
Captain, where are you?
412
Yes, sir.
413
Explain the menu.
414
We're doing scallops on a pea puree.
415
Avocado.
416
With an pea and avocado puree.
417
And we're going to do a little fennel on the side. On top. On top.
418
Sounds like stuff.
419
Francis B, do you know the menu more than the captain?
420
Yes, he knows the menu more than I do.
421
Hold on a minute.
422
Who's the captain?
423
I'm the captain.
424
OK, entree.
425
Talk about the entree.
426
Sea bass.
427
The sea bass.
428
We're going to, uh...
429
We got, uh, uh...
430
Do the red team know what they're doing?
431
No, we're still trying to get our groove.
432
I mean, seriously?
433
Can you have a meeting and get your together now?
434
Okay.
435
This is embarrassing!
436
Talk to me.
437
Everybody's walking away.
438
Talk to me.
439
Leslie's panicking.
440
He's all over the place.
441
He's going, talk to me!
442
Talk to me!
443
Talk to me.
444
Anybody need anything?
445
We're finished with the ginger.
446
No more ginger?
447
Talk to me.
448
You're supposed to be telling us what to do.
449
Why do we gotta talk to you?
450
Talk to me.
451
I don't know what the is happening right now.
452
Put the strainer in the pot.
453
No, put the strainer in that pot.
454
Leslie, you need to stop yelling, okay?
455
You're not helping our team at all right now.
456
You're wasting a lot of time.
457
No, I'm not.
458
Nobody seems to be listening.
459
I'm trying my best.
460
I've never done this before.
461
I've never led people who didn't want to be led.
462
Let's go!
463
We are getting lost.
464
Leslie, get it together.
465
Let's go.
466
Back in the kitchen, the red team is finishing up their final table of entrees.
467
But Christian is concerned by teammate Tyler's appetite.
468
Come on, guys.
469
Keep it going.
470
Keep it going.
471
Let's go.
472
I'm eating.
473
No more eating.
474
I don't want to see nobody else eating.
475
Tyler.
476
Yes, Chef.
477
We'll eat after we serve the wedding.
478
Let's go.
479
We're here to work, not eat.
480
I need beautifully cooked fish.
481
I have eight coming up.
482
1, 2, 3, 4, 5, 6, 7, 8, 9, 10.
483
We're short two portions.
484
We don't have any more fish.
485
Red Team, what's wrong?
486
We were short fish.
487
What do you mean we short a fish?
488
How many portions are we short?
489
Two portions, we're short.
490
Two portions.
491
Only thing that can go through my mind, Tyler.
492
Like, where is my fish?
493
I saw you eating it, and it was in his damn stomach.
494
So we're going to have to send out two guests with half portions of fish.
495
Because the big portions there, you're going to have to cut in half.
496
I'm not serving them nothing, guys, huh?
497
We're doomed.
498
We're going down.
499
And it was like the Titanic.
500
We were seeking.
501
Service, please.
502
Tensions are high right now on the red team because now we got to go through a pressure test.
503
And I did feel some responsibility for a certain amount of what happened here.
504
But for starters, I'm sorry I didn't turn out to be what you guys wanted.
505
I'm not perfect, okay?
506
This is a learning curve for me.
507
You have no communication skills at all.
508
Can I say something?
509
Are you just going to jump in every time because you're an 18 year old and that's what you do.
510
Hey, you know what?
511
You know what?
512
You can disrespect me all you want, okay?
513
Because that's what teenagers do, okay?
514
So grow up and grow some balls.
515
Leslie, you're 56.
516
She's 18.
517
Don't compare with her.
518
From the moment I picked her, she gave me this look of, I don't want to be on your team.
519
No, why?
520
It's because you mispronounced my name.
521
Well, I'm sorry.
522
I've apologized.
523
I don't know how else to put sorry.
524
S -O -R -R -Y, that's sorry.
525
You're not sorry at all!
526
You're being really condescending right now, and it's not...
527
Of course I'm condescending, because I'm tired of getting beat up by everybody here.
528
I'm gonna stand here and be abused, okay?
529
Enough is enough.
530
She had no respect for me from day one, and if you want respect, you have to earn it, and if I give it to you,
531
I damn better get it back.
532
That's how the real world works.
533
Please, may I thank you?
534
That's how I was brought up.
535
Not crying and running.
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale s’appuie sur la vidéo « MasterChef Season 5 Heated Moments Part 1 ». Cette vidéo contient 534 phrases et 3395 mots à répéter en shadowing. La partie parlée dure 23:26. Le locuteur parle à un rythme régulier d’environ 145 mots par minute, confortable pour le shadowing. Seuls 78 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant. 81 de ses 534 phrases sont des questions : un bon entraînement pour l’intonation interrogative et les réponses courtes.
Vocabulaire clé de cette vidéo
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| yeast nom | /jist/ | levure |
| dish nom | /dɪʃ/ | assiette, plat |
| chef nom | /ʃɛf/ | chef cuisinier, chef |
| potato nom | /pəˈteɪ.təʊ/ | pomme de terre, patate |
| butter nom | /ˈbʌtɚ/ | beurre |
| apologize verbe | /əˈpɑləˌd͡ʒaɪz/ | s'excuser, faire l'apologie de |
| peanut nom | /ˈpiˌnʌt/ | arachide, cacahuète |
| dough nom | /doʊ/ | pâte |
| dessert nom | /dɪˈzɝt/ | dessert |
| honey nom | /ˈhʌni/ | miel |
| menu nom | /ˈmɛn.juː/ | carte, menu |
| disgusting adjectif | /dɪsˈɡʌstɪŋ/ | dégoûtant, dégueulasse |
| apology nom | /əˈpɑ.lə.d͡ʒi/ | excuse |
| lamb nom | /ˈlæm/ | agneau, agnelle |
| whip nom | /ˈwɪp/ | fouet |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| go through verbe | traverser |
| start over verbe | recommencer |
| step up verbe | accroître, augmenter |
| beat up verbe | flanquer une tripotée, tabasser |
| bring up verbe | élever |
| come up verbe | se montrer, sortir du bois |
| fall apart verbe | tomber en morceaux |
| figure out verbe | cerner |
Des phrases à répéter
Des phrases courtes et complètes de la vidéo, à réutiliser dans la conversation de tous les jours :
- How did you cook the chicken?
- Elizabeth, what are you making?
- You want to get ugly?
- If something's not cooked, what do you do?
- What's your twist on this one?
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Phrases conditionnelles if + proposition, will/would + verbe — une condition et son résultat | if you were in my kitchen, you'd be |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | have fried · I've never said · I've been |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | should be done · was broken · been toasted |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | about, which is · people who didn |
Prononciation à surveiller
Le locuteur utilise 156 contractions et formes réduites, comme I'm, don't, you're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: underneath /ˌʌndɚˈniθ/, thigh /θaɪ/
- Les sons « sh » et « zh »: dish /dɪʃ/, chef /ʃɛf/, shrimp /ʃɹɪmp/, mushroom /ˈmʌʃˌɹuːm/, rush /ɹʌʃ/
- Mots longs — placez bien l’accent: apologize /əˈpɑləˌd͡ʒaɪz/, apology /əˈpɑ.lə.d͡ʒi/, accordingly /əˈkɔɹ.dɪŋ.li/, essentially /ɪˈsɛnʃəli/, imagination /ɪˌmæd͡ʒəˈneɪʃən/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: honey /ˈhʌni/, heel /hil/, horrible /ˈhɔɹ.ɪ.bəl/, sweetheart /ˈswiːtˌhɑːt/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: apologize /əˈpɑləˌd͡ʒaɪz/, apology /əˈpɑ.lə.d͡ʒi/, ginger /ˈd͡ʒɪnd͡ʒɚ/, adjust /əˈd͡ʒʌst/, chili /ˈt͡ʃɪli/
- /r/ anglais — langue recourbée, sans frotter la gorge: fry /fɹaɪ/, strawberry /ˈstɹɔˌbɛɹi/, accordingly /əˈkɔɹ.dɪŋ.li/, butterfly /ˈbʌ.tə(ɹ).flaɪ/, garlic /ˈɡɑɹlɪk/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Répétez phrase par phrase à vitesse normale, en reprenant chacune jusqu’à ce que votre rythme corresponde à celui du locuteur.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme yeast, dish, chef.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.